Curried Eggplant And Potatoes Recipes

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30-MINUTE INDIAN EGGPLANT CURRY (BRINJAL CURRY)



30-Minute Indian Eggplant Curry (Brinjal Curry) image

This easy eggplant curry recipe is healthy, flavour packed and a terrific Indian curry dish - with all of the cooking taking place in one pot. Also known as brinjal curry, cubes of eggplant (aubergine, for some!) and potatoes simmer in a thick and spicy tomato sauce to create this nourishing vegan curry. Recipe is gluten free, and it isn't drenched in oil either

Provided by Shahzadi Devje

Categories     Main

Time 30m

Number Of Ingredients 17

1 tbsp olive oil (extra virgin)
1 tsp mustard seeds
1 tbsp garlic (fresh cloves, grated)
2 cinnamon sticks (small, Indian variety)
1 bay leaf
1 cup tomato passata (thick coulis style)
2 tsp curry powder
2 tsp coriander seeds (processed into powder)
½ tsp turmeric powder
3 green chillies (washed, finely chopped)
¾ tsp salt (sea salt)
3 eggplant (Asian long and thin variety, washed, cut into medium pieces)
2 potatoes (medium, golden heart or yellow flesh, washed, cut into medium pieces)
½ cup water
½ tsp garam masala
½ cup coriander (fresh, packed cup, washed, finely chopped for garnish)
2 tbsp lemon juice (freshly squeezed)

Steps:

  • Heat a large pan and add oil, mustard seeds, garlic, cinnamon sticks and bay leaf. Temper the whole spices along with the garlic on low heat until the spices and garlic release their aroma
  • Next, add the tomato passata, curry powder, turmeric coriander powder, salt and green chillies to the pan. To prevent spluttering, keep the heat low at this stage. Simmer on low heat for 1-2 minutes
  • When the oil begins to separate and appear on the surface of the sauce, add eggplant, potatoes and water. Stir well to coat all the pieces, and simmer on low-medium heat for 15 minutes (covered) or until the eggplant and potatoes are cooked through. Don't forget to check in halfway to be sure the curry isn't sticking to the bottom of your pan. Stir gently so as not to break up the eggplant potato pieces
  • Garnish with lemon juice, garam masala and fresh cilantro

Nutrition Facts : Calories 332 kcal, Carbohydrate 64 g, Protein 14 g, Fat 6 g, SaturatedFat 1 g, Sodium 677 mg, Fiber 20 g, Sugar 20 g, UnsaturatedFat 5 g, ServingSize 1 serving

EGGPLANT AND POTATO CURRY



Eggplant and Potato Curry image

This is my version of a spicy dish we had on our last trip to Chicago. It was served with white rice. Recommend Japanese Eggplant. Would also recommend thin skinned white potatoes so that there is no peeling.

Provided by Debbwl

Categories     Vegetable

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 tablespoon oil
2 tomatoes, large cut into 1-inch pieces
2 eggplants, medium size cut into 1-inch pieces, Recommend using Japanese Eggplant
2 potatoes, medium size cut into 1-inch pieces, Recommend using thin skinned white potatoes
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon garam masala
1/4 teaspoon sugar
salt
1 -1 1/2 cup water

Steps:

  • Heat oil in a pan. Add spices, tomatoes, sugar and salt.
  • Cook on medium heat for 3 minutes till the tomatoes are soft.
  • Add potatoes and eggplant. Cook for about 5 minutes.
  • Add a 1 cup of water and continue to cook over medium heat for about 5 to 10 minutes more till the vegetables are tender. Watch the pot as you may need to add another 1/4 to 1/2 cup of water to prevent scorching.
  • Serve hot with white rice.

Nutrition Facts : Calories 364.1, Fat 8.4, SaturatedFat 1.2, Sodium 43.9, Carbohydrate 69.5, Fiber 22.1, Sugar 16.3, Protein 10.2

EGGPLANT AND POTATO GRATIN



Eggplant and Potato Gratin image

In this side dish inspired by Indian flavors, slices of eggplant and potato sit over a bed of crushed tomatoes seasoned with garlic, cumin and nigella seeds. It's a wonderful accompaniment to seafood, particularly roasted fish. To cut the cooking time, slice the vegetables even thinner, using a mandolin or food processor. Nigella seeds are sometimes erroneously labeled as black cumin, but they look and taste quite different. They have a triangular shape and a distinct black coat, and the flavor will remind some of alliums. There is no direct substitute, but, for the same texture - if not the same taste - you could use sesame seeds.

Provided by Nik Sharma

Categories     casseroles, vegetables, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

2 Japanese eggplants (12 ounces total)
1 russet potato (about 14 ounces)
2 tablespoons melted ghee or oil, plus more for greasing the baking dish
1 teaspoon cumin seeds
1 teaspoon nigella seeds
1 teaspoon red-pepper flakes, such as Aleppo
1/2 teaspoon ground cinnamon
Kosher salt
1 (14-ounce) can crushed or diced tomatoes
4 garlic cloves, peeled and grated
2 tablespoons bread crumbs
2 tablespoons grated Parmesan

Steps:

  • Heat oven to 425 degrees. Slice the eggplants 1/4-inch thick, discarding the tops. Peel the potatoes or leave the skins on, and slice the potatoes 1/4-inch thick. Place the eggplant and potatoes in a large bowl and drizzle with the ghee. Toss with cumin, nigella, red-pepper flakes, cinnamon and 1 teaspoon salt.
  • Lightly grease a 9-by-9-inch baking dish or similarly sized gratin dish with ghee, and place the gratin dish on a baking sheet.
  • Add the tomatoes and garlic to the baking dish, season with salt and toss to combine. Arrange the eggplant and potato slices on top, alternating between the two vegetables.
  • In a small bowl, mix the bread crumbs and Parmesan. Sprinkle the mixture over the sliced vegetables.
  • Cover the dish tightly with aluminum foil and bake for 30 minutes. Uncover, and bake for another 15 to 20 minutes, until the top turns golden brown. Let the dish cool for 5 minutes before serving.

URMILA'S BAKED POTATO AND EGGPLANT CURRY



Urmila's Baked Potato and Eggplant Curry image

This is a slightly adapted version of a recipe from the mom of one my friends. She is from the state of Gujarat in India. If you have or can find dhana zeeru, you can use that in place of the ground cumin and coriander. Thank you to Mia for including this in her best of 2017!

Provided by Maito

Categories     One Dish Meal

Time 1h15m

Yield 2-3 serving(s)

Number Of Ingredients 13

4 garlic cloves, minced
1/4 cup peanuts or 1/4 cup cashews, ground
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/4 teaspoon turmeric
1/8 teaspoon indian chili powder
1/4 teaspoon salt
1 lemon, juice of
0.5 (14 ounce) can crushed tomatoes
1 large eggplant
3 large potatoes (halved) or 9 new potatoes (whole)
fresh cilantro (to garnish)

Steps:

  • Preheat oven to 400 degrees F.
  • Mix together first 9 ingredients (from garlic to lemon juice).
  • Take out 2 tablespoons of this mixture, add to tomatoes, and set aside.
  • Trim the top off the eggplant, slice lengthwise, and make fairly deep cross-hatch slices into each half.
  • Spread spice mixture onto eggplant and rub over potatoes to coat.
  • Placed eggplant and potatoes in greased baking pan, cover, and bake for 45 minutes.
  • Add tomato spice mixture to the dish and mix gently. Bake for another 15 minutes, or until potatoes and eggplant are soft.
  • Top with cilantro and serve.

EGG AND POTATO CURRY



Egg and Potato Curry image

North Indian in origin, I was very grateful to have found this recipe. It is very similar to what was served to us by our Bengali neighbors years ago! Serve hot with a side of thickly sliced bread.

Provided by sunwind

Categories     World Cuisine Recipes     Asian     Bangladeshi

Time 55m

Yield 2

Number Of Ingredients 16

3 tablespoons vegetable oil, divided
2 onions, peeled and quartered
3 tomatoes, quartered
2 small green chile peppers
2 teaspoons garlic paste
2 teaspoons ginger paste
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
½ teaspoon ground turmeric
½ teaspoon cayenne pepper, or to taste
salt to taste
2 cups water
1 large potato - cooked, peeled, and cut into 1-inch cubes
6 hard-cooked eggs, quartered
2 tablespoons chopped fresh cilantro

Steps:

  • Heat 1 tablespoon oil in a skillet over medium heat. Stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more.
  • Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste.
  • Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add onion mixture carefully, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes.
  • Pour water into skillet and bring sauce to a boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with cilantro before serving.

Nutrition Facts : Calories 671.2 calories, Carbohydrate 56.3 g, Cholesterol 636 mg, Fat 38.5 g, Fiber 11 g, Protein 26.7 g, SaturatedFat 8.5 g, Sodium 397.9 mg, Sugar 20.1 g

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